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Method for producing pyrus serotina drink

A production method and the technology of huanghuali, which are applied to the functions of food ingredients, food ingredients containing natural extracts, food drying, etc., can solve problems such as poor taste and loss of nutrients, so as to improve immunity, promote digestion, slow down Effects of temporary hearing loss

Inactive Publication Date: 2016-11-23
JIANNING FUXIN LIANYE FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The invention provides a production method of huanghuali beverage, the main purpose of which is to overcome the defects of existing huanghuali beverages such as the loss of nutrients and poor taste due to direct juicing

Method used

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Embodiment Construction

[0018] The following clearly and completely describes the technical solutions in the embodiments of the present invention. Apparently, the described embodiments are only some of the embodiments of the present invention, but not all of them. Based on the embodiments of the present invention, all other embodiments obtained by persons of ordinary skill in the art without making creative efforts fall within the protection scope of the present invention.

[0019] A production method of huanghuali beverage, which is produced in sequence by the following steps: a, material selection and material preparation: peeling and removing the core of the fresh huanghuali collected, cleaning and drying; b, cleaning and drying the fresh huanghuali The huanghuali is de-enzymed at 70°C and the color is preserved; c, the color-protected chrysanthemum pear is subjected to 70°C low-temperature enzyme elimination; d, crushed and damaged; e, discharging and blending; f, homogeneous treatment; g, high-pr...

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Abstract

The invention discloses a method for producing a pyrus serotina drink. The method comprises the following steps: a, selecting and preparing materials, namely, peeling and removing kernels of collected fresh pyrus serotina, and performing washing and drying in air; b, performing deactivation color protection on the washed and dried pyrus serotina at 70 DEG C; c, performing low-temperature enzyme deactivation on the pyrus serotina after color protection; d, squeezing and breaking the pyrus serotina; e, discharging the pyrus serotina, and performing blending; f, performing homogeneous treatment; g, performing high-pressure sterilization; h, performing sterile filling; I, preparing a finished product. As no sodium metabisulfite is adopted for color protection, but the purpose of color protection is achieved by deactivation at 70 DEG C, no chemical substance is added, and moreover the enzyme deactivation temperature is relatively low, nutrient components such as vitamins can be not damaged.

Description

technical field [0001] The invention relates to a beverage production process, in particular to a production method of a huanghuali beverage. Background technique [0002] Huanghua pear belongs to the sand pear, which was first crossed by the Department of Horticulture of Zhejiang Agricultural University with Huangmi pear and Sanhua pear. [0003] Jianning County is located in the northwestern part of Fujian Province and belongs to Sanming City. It is the birthplace of the Minjiang River, the mother river of Fujian Province. The large temperature difference is very suitable for the growth of huanghuali. [0004] The huanghuali fruit produced in Jianning is big and small, with an edible rate of 87.83%. The weight of a single fruit is more than 200 grams, and the largest can reach 500 grams. Taste sweet, rich aroma, high quality, good storability, ripening period from late July to early August, it is a good fruit for relieving summer heat. [0005] Huanghua pear contains fr...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/04A23L2/52A23L33/105
CPCA23L2/02A23L2/04A23L2/52A23V2002/00A23V2200/318A23V2200/32A23V2200/30A23V2200/324A23V2250/21A23V2300/10
Inventor 曾小福
Owner JIANNING FUXIN LIANYE FOOD CO LTD
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